Potato Salad

Ingredients Small unpeeled red potatoes, cubed: 3 pounds Salt "1/2 tsp Pepper:1/4tsp Sour cream: 6 ounces Mayonnaise:1/2 cups Mustard: 11/2 tsp Hard-cooked eggs, chopped: 4 Sliced bacon, cooked and crumbled:1/2 pound Shredded cheddar cheese:1/2 cup Sweet onion: Chopped : 3 Large dill pickle, chopped : 1 Method Preheat the oven to 425 degrees. Place potatoes on a greased 15 by 10 inch rimmed baking sheet and sprinkle with salt and pepper. Bake for 40 to 45 minutes or until tender, tossing potatoes every 15 minutes. Set aside to cool in pan. In large bowl, combine the sour cream, mayonnaise and mustard. Add the potatoes, eggs, bacon, cheese, onion and pickles and toss to coat. Serve immediately.